Guest guest Posted February 4, 2012 Report Share Posted February 4, 2012 Oh ...my dilemma doesn't seem to be such a problem any more... These sound delightful. I can't wait to try some. Rusty Re: question re cabbage There is a difference in taste, but both are interchangeable in most recipes. You can wet chop or " rice " both of them (you can see a demo of me " ricing " cauliflower at http://www.mymealmasters.com) and you can use the same method for cabbage. You can make a colorful and VERY tasty gravy from purple cabbage! When my daughter and I went vegetarian, one of the things we missed most was gravy, and came up with the purple gravy made from red cabbage. Just cook the cabbage in water or stock (veggie, chicken or beef stock) and thicken the cooking water in the Vitamix by adding a bit of flour, corn or tapioca starch, and a pinch of sea salt-YUMMY! As for the cooked cabbage, you can puree it and freeze it into cubes to add to sauces, soups, etc. You can also make an AMAZING russian " borscht " soup by cooking the red cabbage in beef stock, then pureeing it in the VM-serve steaming hot with a dollop of raw plain yogurt or sour cream. Divine! Slaws and potato cakes with cabbage are another way to use up either the green or red-just wet chop them in the VM, then tie them in a clean cotton dish towel, go outside and swing the dish towel around and around to get rid of excess moisture. You can also use a salad spinner to get rid of the extra moisture, but the dish towel method gives the neighbors something fun to gossip about Quote Link to comment Share on other sites More sharing options...
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